|Scarlett Johansson as the Black Widow, image courtesy Popoholic www.popoholic.com|
A few weeks ago my wife said that we shouldn't eat bacon and deli meat because of the nitrites (or nitrates, I don't know which - don't talk bad about bacon). Respecting my wife, I took that to heart and considered it. And decided to make my own.
Two weekends ago, I brined nice big turkey breast and then mesquite smoked it. I sliced it as thin as I could, to make my own deli meat. Its a little thicker than I'd like it to me, but it has a nice smoked flavor and isn't dried out. It ended up even costing less than deli counter meat, working out to about $6 per pound after I cut it off the bones.
This weekend, I'm taking it one step further. I left work early on Friday so that I could make it to my local butcher, Fischer's Meats and buy an uncured pork belly. Yes, I'm going to cure and smoke my own bacon. Try that on for size, Scarlett and Whit!
It will take several days, almost a week, for the pork belly to cure. I'm salt curing it with a little brown sugar and rubbed sage (and no nitrates). Next weekend, I'll smoke it, slowly with hickory.
|Don't you like to rub your belly?|
|Can you see the awesomeness?|
Whit, you should ask Scarlett if she likes bacon.
And I must send out thanks to my neighbor JH, who gave me a jump start when my battery was dead Friday when I left work early to get to the butcher before it closed. He drove to the park and ride where my car was, jump started my battery and I made it to the butcher with less than 10 minutes to spare.